Churros hold a special place in many of our hearts. Bringing back fond holiday memories, or even times of picking up a cone of white sugar-coated churros from a market or festival stall in the summer – churros are a classic street-food treat and it's only right that we should familiarise ourselves with the recipe.
The actual churros recipe is simple. It's a type of pastry, and typically fried, which is what helps achieves that gooey doughnut-ey (and irresistible) texture, that is perfect to pair with your favourite dipping sauce. The following recipe is complete with a fresh take on the classic accompanying chocolate sauce, plus, it only takes 30 minutes – so we cannot wait to share it with you.
Keep scrolling to bring more of this sweet treat into your life, and for more recipe inspiration you can rely on the Real Homes food hub.
Churros recipe with dark chocolate and maple syrup sipping sauce
- With special thanks to Aldi for sharing this recipe.
- 250g plain flour
- 50g unsalted butter
- 1tsp baking powder
- 2 tsp vanilla extract
- 300ml boiling water
- 1litre sunflower oil (for frying)
- 200g dark chocolate (min 70% cocoa solids)
- 150ml double cream
- 50ml semi-skimmed milk
- 25ml maple syrup
- Castle sugar/cinnamon (to taste and for sprinkling)
- Piping bag with a star nozzle
- A large pan suitable for heating the oil/your own deep fat fryer
1. Sift the flour and baking powder together into a medium bowl.
2. Melt the butter with the half the vanilla essence and add in the boiling water.
3. Pour the liquid mixture over the dry mixture and combine until smooth using a wooden spoon.
4. Slowly begin to melt the chocolate with the cream, maple syrup and last of the vanilla essence on a low heat. Always keep stirring to ensure it doesn't stick or burn in the pan.
5. Once melted and combined, put to the side so you can cook the churros.
6. Heat the sunflower oil to 180°C. If you don't have a deep fat fryer then you can test the temperature using a small piece of bread. If it turns brown after half a minute, it's ready.
7. Fill the piping bag with some of the churros mixture and pipe 2-3 strips into the pan or fryer at a time, cutting each off with a pair of scissors.
8. Fry them for about three minutes until they achieve a golden colour and are crispy.
9. Remove them with a slotted spoon and drain off the oil before transferring to a paper towel to further remove any excess oil.
10. Carry on cooking them in batches of three, finally sprinkling them with the sugar and cinnamon when done ahead of serving up your churros with the tasty chocolate sauce.
Where do churros originate from?
Churros originated in Spain, and for such a humble pastry, there are a fair few different versions of the story behind how our dear churro came about in the first place. A descendant of the 'youtiao' – a Chinese pastry – brought back by the Portuguese, or an evolution of an invention by Spanish shepherds who got experimental with a little flour, water and salt... The main thing is that churros are a part of this earth today.